Description
A quick and easy Stir Fry using baked Cauliflower, Frozen Vegetables, and a homemade Teriyaki Sauce that comes together in minutes! Better than takeout!
Ingredients
Scale
Sauce
- 1/4 cup Low Sodium Soy Sauce
- 1 cup Water
- 1/2 tsp Ground Ginger
- 1/2 tsp Chile Garlic Paste ((optional))
- 1/4 tsp Garlic Powder
- 1/4 tsp Chinese 5 Spice Powder
- 5 Tbls Brown Sugar ((packed))
- 1 Tbls Maple Syrup ( )
- 2 Tbls Corn Starch
- 1/4 cup Cold Water
Baked Cauliflower Bites
- 1 head Cauliflower ( )
- 1 cup Flour
- 1 cup Unsweetened Almond Milk
- 1/2 cup Panko Bread Crumbs ((optional))
- 2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Pepper
- 1/4 tsp Salt
Stir Fry
- 12 oz Bag Steamfresh Frozen Veggies (Broccoli, Carrots, Water Chestnuts)
- 8 oz White Button Mushrooms
- The Baked Cauliflower Bites
- The Sauce
- Chopped Green Onions for garnish
Instructions
Cauliflower Bites
- Preheat oven to 375 degrees
- Mix the flour and water for the batter and add the spices
- Dip Cauliflower into batter and lay on parchment lined cookie sheet
- Sprinkle with Panko Bread crumbs if desired (optional but makes them crunchy)
- Bake for 45 minutes or until browned
Prepare the Sauce
- Mix all sauce ingredients together in a medium sauce pan except corn starch and water
- Once sauce begins to simmer, make a slurry of corn starch and water and add to sauce to thicken
Stir Fry
- Stir Fry Mushrooms in a couple splashes of Soy Sauce until softened and liquid if released
- Add frozen veggies and cabbage and stir fry until crisp tender
- Add Cauliflower and Sauce and stir well until evenly coated
- Serve over rice